Recipes / Starters / Crunchy antioxidant salad
Starter
Side
Vegetarian
Gluten-free
No-cook
Crunchy antioxidant salad
Red cabbage, beetroot, carrot, pomegranate, walnuts and parsley with a lemon, garlic and mustard dressing. It gets even better if it sits for a while.
- Cooking
- No cooking
- Prep
- 20 min
- Difficulty
- Easy
Per serving
293 kcal
Protein · 5 %
4 g
Fat · 71 %
24 g
Carbs · 24 %
18 g
Estimate per serving, worked out ingredient by ingredient. The percentage is the share of the calories.
Ingredients
For 4 servings
- 0.25 small red cabbage, very thinly shredded
- 2 cooked beetroots, cut into matchsticks or grated
- 1 carrot, cut into matchsticks or grated
- 1 small bowl of pomegranate seeds
- 60 g walnuts, chopped
- 0.5 bunch of fresh parsley, finely chopped
- Dressing
- 60 ml olive oil
- 0.5 lemon, juiced
- 1 large garlic clove, crushed
- 1 tsp mustard
- 1 tsp honey (or ½ tsp sugar)
- salt to taste
Step by step
- Shred the red cabbage as finely as you can.
- Cut the carrot and cooked beetroot into matchsticks or grate them.
- Put the cabbage, carrot, beetroot, pomegranate, walnuts and parsley in a large bowl.
- In a small bowl, whisk all the dressing ingredients together.
- Pour the dressing over the salad and mix well.
- If you can, let it sit for a while: the flavours get stronger.